Posts Tagged pancakes

Pancakes: The best and the worst

I found the next two recipes from the book The Most Decadent Diet Ever! by Devin Alexander. The first one is actually a chocolate chip pancake recipe, but after trying  different ones I really don’t like chocolate chips in my pancakes so I omitted them from this recipe.

The original recipe is as follows:

  • 1 large egg white, lightly beaten
  • 1/2 cup low fat buttermilk
  • 1/2 cup whole-grain oat flour
  • 1/2 tsp baking soda
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 2 tbsp mini chocolate chip cookies

As I said already; I took out the chocolate chips, but I also used regular buttermilk and I have no idea what whole-grain oat flour os so I just used whole wheat flour.

To make the pancakes just whisk together all the ingredients. (The recipe says to stir in 1 1/2 tbsp of water and then the chocolate chips but I like my pancakes thicker so I didn’t do that.)  Using about 1/4 the batter for each pancake pour onto hot, greased (with cooking spray) skillet and flip after there are bubbles, about two minutes. (There were actually bubbles for this one. I very rarely get bubbles.)  Serve immediately with syrup.

These were the best so far. They were light and fluffy but were still thick like how I like them. The batter didn’t make that much, tho.

With that success under my belt I tried another recipe that was basically the same but with same added ingredients that sounded interesting.

Orange Raspberry Pancakes:

  • 1/2 cup frozen raspberries
  • 1 tsp sugar
  • 1 large egg white, lightly beaten
  • 1/2 cup low fat buttermilk
  • 1/2 cup whole-grain oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp orange extract
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 1/4 tsp dried orange peel

I made the same changes as the last time but also I had fresh raspberries and I omitted the orange peel because I don’t find the idea eating orange peel appetizing

To make the pancakes: Coarsely chop the raspberries and stir in sugar. Then whisk all the other ingredients together in a small bowl. Add in the raspberries. Follows the same step as the last pancakes.

See, not that different and I like both raspberries and oranges so I figured ‘what could go wrong’. Turns out: a lot. The pancakes looked good until I cut into them; the centre was gray, talk about gross. And the flavour was disgusting. I actually couldn’t even finish them and ended up giving them to my dog.  That was disappointing.

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Pancakes: The best so far

  • 1/2 cup of whole wheat flour
  • 1/2 cup of flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup vanilla fat free yogurt
  • 2 tbsp butter, melted
  • 1 tsp cinnamon
  • 1/8 tsp fresh nutmeg, grated
  • 1/2 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 2-3 tbsp pecans, crushed
  • 3 tbsp sweetened coconut flakes
  • 1 large banana, smashed
Combine the flours, sugar, baking powder, baking soda and salt in a large  bowl, stirring well to combine. Combine yogurt butter, cinnamon, nutmeg, eggs,  coconut, pecans, and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth.
Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or  skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned.
I enjoyed these pancakes a lot. They had a bit of an odd texture and I’m not a huge fan of pecan. I might try them with walnuts if I ever get around to making them again. But all in all not bad.
  • 1/2 cup of whole wheat flour
  • 1/2 cup of flour
  • 1 tbsp of sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup vanilla low fat yogurt
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 1 large banana, smashed
  • 2-3 strawberries, diced
  • 1/2 cup fresh blueberries
Combine the flours, sugar, baking powder, baking soda and salt in a large bowl, stirring well to combine. In another bowl, combine the yogurt, butter, eggs, banana and vanilla together until creamy and well combined. Add the flour mixture to the yogurt mixture, stirring until smooth.
Pour 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet then carefully place blueberries and strawberries on each pancake. Cook for 2-3 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly
browned. Top with fresh blueberries and strawberries and drizzle with maple syrup.
Another great pancake recipe. You have to love berries tho.

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The search continues…

I’ve been a little slack lately, so I’ve decided to just jam all the pancake recipes together. Most of them were pretty forgettable anyways.

Chocolate Chip Banana Pancakes  from the  Phantom Gourmet

Serves 8
3 cup flour
2 tbsp. sugar
4 tsp. baking powder
1 tsp. cinnamon
2 1/2 cup milk
2 bananas, ripe and mashed
2 eggs
2 tsp. vanilla
1 cup semisweet chocolate chips
maple syrup

This one was pretty easy to make;  just mix all the ingredients together and fry it up like a regular pancake. I found that I don’t really enjoy chocolate chips in my pancakes.  Banana itself is not a bad ingredient; it is, however overpowering, so you better like bananas.

German Pancakes also from the  Phantom Gourmet

3 eggs
3 Tbl. Sugar
1 cup Milk, warm
1 teas. Vanilla
2 Tbl. Butter, melted
1 cup Flour
 

1. Heat oven to 425 F
2. Mix batter until smooth.
3. Heat a well-greased 10 cast iron inch skillet in a hot oven. Brush the sides with clarified butter.
4. Pour the batter in the pan and bake for approx 12-15 minutes.
5. Lower the temperature to 350 and continue to bake for another 12 minutes until it is golden brown.
6. Run a knife around the edge and serve immediately with cream and berries.

These were very boring at had no taste. There was supposed to be berries and whipped cream (oryogurt) as a topping but I didn’t go that far.

Buttermilk Flapjacks  from the Vanilla Sugar Blog

2 cups flour
2 tbsp. granulated sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. fine salt
2 cups buttermilk
4 tbsp. melted butter
1 tsp. vanilla extract
2 beaten eggs

These were by far the best pancakes I’ve made from scratch by far. They were easy to make just mix the dry ingredients and wet ingredients separately and then combine. They were light and fluffy and good. The only draw back was that there was an unmistakable  eggy flavour that wasn’t that great but I put some cinnamon in and it helped mask it a bit.

2 apples or pears

1-2 Tbsp. canola oil
1-2 Tbsp. butter
1-2 Tbsp. sugar or honey
Pinch cinnamon
3 large eggs
3/4 cup all-purpose flour
3/4 cup milk

This one was weird. You have to fry up th apples with the oil (I used butter) with the sugar (I only used one Tbsp and a small one at that) and the cinnamon together until they are light brown. Then you mix the batter and pour it over the apple and then shove it in the oven (350 degrees) for twenty minutes. The apples were fine, but the batter had absolutely no taste what-so-ever.   
 
That all the one I have tried and I am still not really close to ones that I ate when I was younger 😦

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